Ingredients
4 large eggs
110g cream cheese
145g almond flour
3 tablespoons Erythritol or 1/4 teaspoon stevia drops
2 teaspoons vanilla extract
1 teaspoon baking powder
80g Blueberries fresh or frozen
Directions
1. Add all ingredients except the blueberries to a blender.
2. Blend on high speed until the mixture is smooth and creamy. If any batter sticks to the sides or bottom, pause the blender and use a spatula to scrape it down. Blend again for a few seconds to combine fully.
3. Pour the batter into a mixing bowl and gently fold in the blueberries. Let it rest for 3 minutes to thicken slightly.
4. Heat a non-stick pan over medium heat. Lightly grease with a teaspoon of coconut oil or butter using a piece of paper towel.
5. Pour 2 tablespoons of batter per pancake onto the pan. Avoid using more, as heavier batter (especially with fresh blueberries) can be harder to flip.
6. Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to dry. Carefully flip and cook for another 2–3 minutes until golden brown.
7. Serve warm with a dollop of ZuZanna’s Blueberry Jam and a spoonful of fresh cream.
